Wash the vegetables and pat dry with paper towel. Peel the carrots and white radish. For the cucumber, you may opt to peel the skin or not, depending on your preference. Using a julienne peeler, make some "vegetable noodles" out of these three vegetables. Place in cold water in separate containers and set aside.

Prepare the yam. Using a knife, thinly slice yam desired amount and peel. Slice into thin julienne.Divide into two and place in separate bowl. Put red food color in one and green on the other.Toss the yam so that the food color will be distributed evenly. Set aside for the food color to dry. Once dried, heat enough oil in a frying pan but not too hot if you do not want the yam to be crispy. Deep fry the yam around 3 minutes, one after the other, not together. Set aside to cool.

Peel the pomelo and gather the flesh. Set aside.

Combine Plum Sauce, water and sesame oil. Stir until well combined and of medium consistency. Add a bit more water if sauce is still too thick.

Using a salad spinner or paper towels, drain excess water from the carrots, white radish and cucumber. Assemble in a rounf plate together with the cracker, pickled ginger, fried red and green yam, pomelo flesh and raw salmon.

Put the dressing and sprinkles.

Gather people around the table. With chopsticks, toss the salad in the air as high as you can and wish everyone a prosperous new year!

In a bowl, place the ingredients for the filling and mix thoroughly until well combined. Set aside.

In a medium bowl. combine the wheat starch, tapioca starch, and salt.

Add the boiling water and vegetable oil and stir well with a chopsticks or wooden spoon. I find it easier to use chopsticks. While it is still hot, transfer the dough onto a clean surface dusted with wheat starch then knead until smooth. (Or you can just knead in the bowl using one hand). If the dough feel sticky, add a little more wheat starch. The dough should be soft but not sticky.

Roll the dough evenly around 1.5 to 2 millimeter thickness using a rolling pin. Use a 3.5 inches round cookie cutter to make the wrappers. Cover with damp towel to keep them moist while working on the rest of the dough. Knead together the remaining dough cuttings, roll and cut-out more wrappers.

Make pleats overlapping another pleat halfway leaving about 1/3 of the edge without pleats.

Spoon about a teaspoon of the shrimp filling into the pocket and keep the filling from touching the open edge of the wrapper. Close the wrapper by pressing the edges of the wrapper together, forming a half circle. I find it easier to work from center then to each side.

Place each dumpling in a steamer lined with parchment paper (make sure it has punched holes in them so that steam can be evenly distributed in the steamer) or a steaming cloth. Make sure to leave enough space so that they do not get too crowded.

Bring water into a boil in a pot large enough to support the bottom of your bamboo steamer.

Steam the dumplings over high heat for 7 minutes. Let the dumplings rest for a few minutes before serving.